Home » Main Course » Garlic Butter Shrimp Scampi 🍀 | Lemony Herb Pasta with Shell-Infused Broth

Garlic Butter Shrimp Scampi 🍀 | Lemony Herb Pasta with Shell-Infused Broth

When done right, shrimp scampi is pure comfortβ€”juicy, tender shrimp nestled into strands of pasta, all coated in a buttery, garlicky sauce that clings just right. This version leans into fresh flavors, aromatic herbs, and a scratch-made broth that takes the dish well beyond the ordinary.

Instead of relying on store-bought seafood stock or shortcuts, this recipe makes use of shrimp shells to create a quick but flavorful base. With fresh lemon zest, a touch of heat, and tender linguine, this dish is all about balance: richness, brightness, and depth.

Selecting and Prepping the Shrimp

The foundation of this dish begins with the shrimp. Look for large shrimp, peeled and deveined, but don’t toss the shells. They’re the key to unlocking the full flavor potential of this dish.

Tip: If you’re buying fresh, make sure the shrimp have a clean, briny scentβ€”not fishy. Frozen works too, just be sure to thaw completely and pat them dry before cooking.

Making the Shell Broth

This simple broth adds richness and complexity without overpowering the delicate shrimp.

Steps:

  1. In a saucepan, melt 2 tablespoons of butter over medium heat.
  2. Add the reserved shrimp shells. Stir frequently until they turn pink and aromaticβ€”about 5–7 minutes.
  3. Pour in Β½ cup of vegetable broth and ΒΌ cup of lemon juice. Bring to a simmer.
  4. Let it gently cook for 15 minutes, allowing the flavors to deepen.
  5. Strain the mixture, pressing on the shells to extract as much liquid as possible. Set the clear broth aside.

This broth infuses the final dish with a concentrated seafood essenceβ€”light, natural, and full of character.

Preparing the Pasta

Use linguine or spaghetti for best results. Cook it until just shy of al dente so it can finish in the sauce and absorb flavor. Reserve a bit of pasta water before draining; you might want a splash to loosen the sauce later.

Building the Garlic-Butter Sauce

This is the heart of the dish. Go slow and let the flavors come together naturally.

  • Melt the remaining 2 tablespoons of butter in a large skillet over medium heat.
  • Add 4 cloves of garlic, finely minced, and a pinch of red pepper flakes.
  • SautΓ© just until the garlic softens and becomes fragrantβ€”don’t let it brown.

This step creates a warm, inviting base that balances richness with just a little heat.

Cooking the Shrimp

Add the shrimp directly to the garlic butter. Cook for 2–3 minutes per side until just pink and slightly curled.

As soon as the shrimp are done:

  • Pour in the strained shrimp broth.
  • Add the zest of one lemon and stir to combine.

Let everything simmer together for another 2–3 minutes. This blends the flavors and slightly thickens the sauce.

Bringing Everything Together

Once the sauce is ready, toss in the cooked pasta and gently combine with the shrimp mixture. If the sauce needs loosening, add a splash of reserved pasta water.

Stir in:

  • A generous handful of fresh chopped parsley
  • Salt and freshly ground black pepper to taste

Toss thoroughly until the pasta is coated and glossy.

Finishing Touches for Flavor and Texture

To keep the dish vibrant and well-balanced, finish with:

  • A squeeze of fresh lemon juice
  • An extra pinch of chili flakes, if desired
  • A light drizzle of olive oil for extra richness

You can also top with a few parsley leaves for presentation.

Serving Suggestions

This pasta is best served hot, straight from the pan to the plate. It’s a satisfying standalone meal, but it also pairs well with:

  • A crisp green salad with citrus vinaigrette
  • Lightly steamed vegetables like asparagus or broccoli
  • Warm crusty bread for scooping up extra sauce

Storage and Reheating

This dish is best the day it’s made, but leftovers can be stored in an airtight container for up to 2 days.

  • To reheat: Warm gently in a skillet over low heat with a splash of broth or water.
  • Avoid microwaving if possible, as it can make the shrimp rubbery.

Why This Version Stands Out

Rather than masking the shrimp with heavy cream or overpowering flavors, this approach builds depth using simple, real ingredientsβ€”shrimp shells, lemon, garlic, and herbs. The result is a pasta that feels light yet indulgent, elegant but approachable.

It’s ideal for a weeknight dinner when you want something special, or as a centerpiece for a relaxed dinner with friends. The real reward? A dish that lets the ingredients shine without trying too hard.

Garlic Butter Shrimp Scampi Pasta with Shell Broth

This garlic butter shrimp scampi pasta features a rich, homemade shell broth infused with lemon and herbs. Juicy shrimp are seared in a garlicky butter base, then tossed with linguine for a comforting and flavorful seafood pasta that’s perfect for weeknights or special occasions.
Prep Time 20 minutes
Cook Time 30 minutes
Simmering Broth Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520

Ingredients
  

  • 1 lb large shrimp peeled and deveined, shells reserved
  • 4 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 1 tsp lemon zest from one lemon
  • 1/4 tsp red pepper flakes adjust to taste
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 cup vegetable broth for shell broth
  • 1/4 cup lemon juice for shell broth
  • 1 lb linguine or preferred pasta
  • 2 tbsp fresh parsley chopped, plus more for garnish
  • to taste salt
  • to taste black pepper

Method
 

Prepare Shell Broth
  1. Peel and devein the shrimp, reserving the shells separately.
  2. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the shrimp shells and cook until pink and fragrant, about 5–7 minutes.
  3. Pour in the vegetable broth and 1/4 cup lemon juice. Bring to a simmer and let cook for 15 minutes. Strain and set the broth aside.
Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
Cook the Shrimp & Assemble
  1. In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes. Cook for about 1 minute until garlic is fragrant.
  2. Add the shrimp and cook for 2–3 minutes per side or until pink and opaque.
  3. Stir in the strained shell broth and lemon zest. Let everything simmer for 2–3 minutes to combine flavors.
  4. Add the cooked pasta to the skillet, along with a splash of reserved pasta water if needed. Toss well to coat.
  5. Stir in chopped parsley, and season with salt, pepper, and a squeeze of fresh lemon juice to taste.
  6. Serve hot, garnished with extra parsley.

Notes

  • Use fresh lemon for both zest and juice to maximize brightness.
  • If your shrimp are small, reduce the cooking time slightly to avoid overcooking.
  • The homemade shell broth adds richnessβ€”don’t skip this step.

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